MANUFACTURING METHOD OF CATECHIN-CONTAINING BEVERAGE

PROBLEM TO BE SOLVED: To provide a method for preventing microbial contamination of beverages, and a beverage having high storage stability.SOLUTION: The beverage contains catechin and a black tea extract, having a pH of 5 to 8. When the catechin content in the beverage is represented by X and the b...

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Hauptverfasser:	FUJIMATSU TERUHISA, TOMIYAMA DAISUKE, HOSOYA KOICHI, KAIDO YOKO, OMINAMI HIDEO, KUSUOKU HIROSHI, HASHIZUME KOJIRO, HANAOKA KOJI, SONODA TAKUZO, NAKAYAMA MOTOICHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for preventing microbial contamination of beverages, and a beverage having high storage stability.SOLUTION: The beverage contains catechin and a black tea extract, having a pH of 5 to 8. When the catechin content in the beverage is represented by X and the black tea extract content is represented by Y, the beverage satisfies: 120 mg/100 mL>X>90 mg/100 mL, 24 mg/100 mL≥Y>4 mg/100 mL, and X+Y>108 mg/100 mL. 【課題】飲料の微生物汚染を防止する方法および保存性の高い飲料の提供。【解決手段】カテキンおよび紅茶抽出物を含有する飲料であって、ｐＨが５〜８であり、該飲料中の該カテキンの含量がＸ、該紅茶抽出物の含量がＹのとき、１２０ｍｇ／１００ｍＬ＞Ｘ＞９０ｍｇ／１００ｍＬ、２４ｍｇ／１００ｍＬＹ＞４ｍｇ／１００ｍＬ、且つＸ＋Ｙ＞１０８ｍｇ／１００ｍＬである飲料。【選択図】なし